For the Vinaigrette: In a blender puree the preserved lemon pulp, champagne vinegar, lemon oil, salt, and pepper.When the Lemon mixture is pureed,with the blender on low, slowly drizzle in the olive oil and when then the dressing has come together set aside

For the Salad: Place the baby arugula, pine nuts and diced lemon in a large mixing bowl and toss with the dressing.Top the plated salads with the shaved parmesaen cheese.

No comments:

La Bella Vita

Find out why I am so passionate about Italy: the people, their passion, the FOOD! This travel journal cookbook has over 50 recipes and gorgeous black + white and color photographs. If you've ever been to the charming hill towns of Italy, or some day dream of going, this is the book for you. Click on the picture for more information.